Brown sugar is a kind of sugar containing honey, which is made by squeezing and concentrating sugarcane. Because it is not highly refined, it contains almost all the ingredients in sugarcane juice. Besides the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese and chromium. The nutrient content is much higher than that of sugar. Brown sugar is not only used as a sweetener in China, but also regarded as a health care product since ancient times. It has the effects of invigorating qi and nourishing blood, invigorating spleen and warming stomach, expelling wind and cold, promoting blood circulation and removing blood stasis. Today, let's learn some home-made brown sugar food ~
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Ginger juice, roses, brown sugar, pumpkin balls.
Graphic | Fengyihua
Pumpkin 150g glutinous rice flour 150g rose brown sugar 2 water half a bowl of white sesame 1 spoon black sesame, a little peanut and a little rose petals.
1. Prepare the required ingredients.
2. Peel and slice the pumpkin and cook it in a pot.
3. Stir the mud with a spoon.
4. Add glutinous rice flour while it is hot.
5. Knead into a smooth dough.
6. Knead into a small circle with uniform size.
7. Cook in a boiling pot until it floats.
8. Remove cold water after jiaozi is cooked.
9. Add brown sugar, ginger slices and half a bowl of water to the pot.
10. Boil 1 ~ 2 minutes and then take out the ginger slices.
1 1. Add pumpkin balls and cook slowly until the soup is thick.
12. Finally, add white sesame seeds and mix well.
13. Put in a bowl and add chopped peanuts, black sesame seeds and rose petals.
14. Finished product drawing.
Tip:
The water content of steamed pumpkins is different. Please adjust the amount of flour properly. If it is too dry, you can add some hot water and knead it well.
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Home-cooked hongtangda mantou
Photo | Shatangjia
Arowana snow pollen 500g brown sugar 50g cocoa powder 15g clear water 260g yeast 5g aluminum-free baking powder 3g peanut oil 5g.
1. Prepare materials. If you like jujube, you can also add a proper amount of jujube slices.
2. Pour the snow pollen of arowana into the chef's machine (no machine can rub it by hand).
3. Continue to add cocoa powder, yeast, baking powder and peanut oil.
4. Heat the water slightly, pour it into 30-40 degrees brown sugar, stir until the brown sugar dissolves, and then add it to the flour.
5. 1 Turn on the chef's machine and stir and knead for 5-6 minutes.
6. Take out the dough and divide it directly into 7 portions (several portions are determined according to your own needs).
7. Knead each dough flat again by hand.
8. Make a circle around the light surface.
9. Look at the height of the side.
10. Put it in a steamer, cover it and wake it up for about 20 minutes (the temperature in my kitchen is 32 degrees at the moment, and the wake-up time will change according to the temperature).
Approximately 1 1. 20 minutes, gently press the surface with your hand, it will rebound, and a little handprint will be OK.
12. Steam after adding gas to the fire 15 minutes, turn off the fire and stew for 2 minutes, then open a small gap in the lid to deflate for half a minute, and then remove the lid completely.
Tip:
1, the amount of clean water is adjusted up and down according to the different water absorption of flour.
2. If the baking powder is unacceptable, it can be omitted.
3. Peanut oil can be replaced by other edible oils.
4, the dough size is different, and the steaming time is different, so adjust it appropriately.
5, there is no cocoa powder, you can not put it, you can also reduce it.
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Brown sugar glutinous rice lotus root
Picture |Meggy Dancing Apple
9-hole lotus root 1 round glutinous rice, appropriate amount of brown sugar100g water, appropriate amount of dried osmanthus.
1.9 hole lotus root, round glutinous rice and brown sugar are ready; The amount of ingredients is adjusted according to the actual situation; Wash the glutinous rice twice in advance, and then soak it in cold water for more than 2 hours.
2. Scrape off the skin of the lotus root and cut it 2-3 cm from one end to the top.
3. Prepare a small spoon with long handle. It is easier to hold glutinous rice with this spoon than chopsticks.
4. Scoop the glutinous rice into the hole of lotus root with a small spoon, and then poke it into the hole with a spoon handle. Because the hole is oval and the handle of the spoon is flat, glutinous rice can be quickly filled into the hole of the lotus root, which is much more convenient than chopsticks.
5. Both lotus roots are completely filled; The water soaked in glutinous rice can be poured into the hole halfway, so that the glutinous rice can be tightly and seamlessly implemented.
6. Re-align the two lotus roots and insert them obliquely with a few clean toothpicks to make the two lotus roots fit closely.
7. Put brown sugar and appropriate amount of cold water into the pressure cooker. First, heat and melt the brown sugar. The amount of brown sugar is also adjusted according to taste, which can be granular or blocky.
8. Add glutinous rice to brown sugar water. If the water is not enough, add it appropriately and let most of the lotus roots soak in brown sugar water.
9. Cover the pressure cooker, heat it with high fire, simmer for 15 minutes after SAIC is pressed, and release the pressure naturally after turning off the fire.
10. After opening the lid, there will be a lot of soup. Open the lid and heat it with high fire. From time to time, use a spoon to pour sugar water on the lotus root, and turn the lotus root to make it even in color. After the soup is slightly thicker, you can soak it in the soup, or you can take out the slices and put them in the refrigerator, then pour in a proper amount of brown sugar juice and sprinkle a little dried osmanthus, which is sweet and refreshing.
1 1. Brown sugar glutinous rice lotus root, nourishing and nourishing the stomach!
Tip:
1, the lotus root can be thicker, and the lotus root has a large hole, which is beneficial to filling glutinous rice; Holes are used at both ends to make the inside of lotus root white and clean; Don't eat or wash the lotus root after you buy it. Wash it when you eat it.
2. Round glutinous rice is more sticky than long glutinous rice, because it is not cooked, so it must be soaked thoroughly before use to absorb enough water; You can use the remaining glutinous rice to cook rice and porridge.
3. The brown sugar glutinous rice lotus root cooked in the pressure cooker is not dark because of the low consumption of soup; As I mentioned in the above steps, when I open the lid and cook for a while, the sugar water becomes thicker and even a little syrup is brushed, the color and taste can be improved a lot.
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Fried apples with cinnamon and brown sugar
Picture | April drizzle
Apple 1/2 butter 5g brown sugar 3g cinnamon powder and a little purified water.
1. Fried apples with cinnamon and brown sugar.
2. Prepare 1/2 apples, 5g butter, 3g brown sugar and a little cinnamon powder.
3. cut the apple into small pieces, as shown in figure ~ (clean and drain).
4. Dig out the apple core, and the sunken peel on both sides of the pedicel and tail. (clean up).
5. Put the butter in a small pot and heat it over low heat until the butter melts. (Non-stick pan, stainless steel pot and cast iron pan are all acceptable).
6. Code the cut apples.
7. Fry until both sides are slightly colored. As shown in figure ~
8. Sprinkle brown sugar and fry until the sugar melts slowly.
9. Pour a little purified water and stew until the soup is thick. (pure water is about 10ml)
10. If it is thick, turn off the heat, put it on a plate and pour the soup.
1 1. Sprinkle a little cinnamon powder evenly on the surface and serve.
Tip:
1, Apple Mao Mao Rain chooses apples from the northeast, which are very sweet.
2, the right amount of brown sugar, do not add too much.
You can cover the lid when stewing, so that the apple will be softer and more tasty.
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Brown sugar cake
Picture | Childhood Stone Light
Brown sugar 60g warm water (for yeast) 30g baking powder 2g flour 200g eggs 2 white sugar 30g red dates moderate warm water (for brown sugar) 140g yeast 3g.
1. Put baking powder into a bowl filled with flour and mix it evenly with chopsticks.
2. Put 60g of brown sugar into a bowl, add 140g of warm water, and keep stirring with chopsticks until the brown sugar is completely melted and the brown sugar and water are mixed.
3. Mix 3 grams of yeast and 30 grams of warm water to prepare yeast water.
4. Add the prepared brown sugar water, yeast water, 2 eggs and white sugar to the mixture of flour and baking powder.
5. Beat the batter evenly with electric egg beater, choose a 6-inch Qifeng cake mold, brush a thin layer of oil at the bottom of the mold, and pour the batter into the mold.
6. Start the oven in fermentation mode, put the batter and a bowl of hot water into the oven at the same time, and ferment directly without plastic wrap. The fermentation time is about 45 minutes.
7. Wash the red dates, cut them in half and put them evenly on the fermented batter. Put it in a steamer, put it on the pot with cold water and strong fire, boil it, turn to medium and low heat for 30 minutes, and then turn off the heat for 5 minutes.
8. Brown sugar cake is delicious, fluffy, soft, sweet and delicious. Girls should eat more! If you like it, you must try it.
Tip:
1. When fermenting, be sure to put a bowl of hot water beside it and put it in a closed space at the same time, so as to keep the humidity of the cake and accelerate the fermentation.
2. When preparing yeast water, the temperature of warm water must not be too high, preferably not more than 38 degrees, otherwise the yeast will lose its activity and affect the normal fermentation.
3. When steaming cakes, put cold water on the pot first, then boil over high fire and then cook over low fire. It is best not to open the lid in the middle, which will make the cake more fluffy.
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More brown sugar food is here!
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